Hello Lovelies! Let’s talk about dieting… Don’t run away, I hate that word as well. Growing up, my mother had thyroid disorder but didn’t know it. The result was her trying so many different diets, and being around it we learned a lot about dieting as well. I still remember the trips to McDonald’s to grab a 3 point ice cream cone after school (Weight Watchers point system for those of you still confused).
In my adult life I have generally just eaten healthy, worked out somewhat regularly, and it has all been pretty easy… All of that until the desk job came around. I may love my job but going from staying on my feet all day to sitting down all day has done its damage. As of the past couple of years I have become even more aware of what I put into my body, the fuel if you will. While I obviously do not believe it depriving myself, most of what I normally share are my splurge meals. Today, in spirit of the new year, I thought I’d share one of my lighter meals that features one of our local favorites, shrimp from off the dock in Galveston!
Curry Quinoa Shrimp Bowl
1.5 Cup quinoa
1.5 Cup coconut milk (enough to cook your quinoa, add or take away to match your package’s directions)
1 Bag spinach
1/2 tsp. turmeric
1 tsp. curry powder
24 Medium size shrimp (shelled and deveined)
3 Tbsps. olive oil
Optional: Ranch siracha dressing drizzled on top
First cook the quinoa in the coconut milk according to your package’s directions. In a saute pan, heat 2 Tbsps. of the olive oil and add the spinach. Once the spinach has wilted a bit (about 3 or 4 minutes) add the turmeric and continue to saute a couple more minutes until spinach is completely wilted. Remove the pinch from the sauté pan and a set aside. Heat the last Tbsp. of olive oil in the saute pan and add the shrimp. Cook the shrimp through until completely white, just a few minutes on each side.
Now it’s time to build the bowls! Divide the quinoa over the four bowls, add the spinach, and last add 6 shrimp on each bowl. Enjoy!